Bok Choy With Tomato And Cheese Recipes

BOK CHOY WITH TOMATO AND CHEESE

Steps:

• Place the baby bok choy cut side down in a ceramic oven safe skillet (if no non stick ceramic, just put oil in your skillet first -- it must be oven safe) over a medium high heat.
• Sprinkle spices on top.
• Then top with tomatoes then cheese.
• Turn on broiler.
• Cook for a few minutes.
• Move pan to broiler and leave until the cheese is well melted and just started to brown.
• If this is your meal, eat 1 bok choy worth. If it is a side, serve 1 cut half per person.

ORANGE ROUGHY WITH BOK CHOY AND CHERRY TOMATOES

Steps:

• In a large skillet, heat the oil over medium-high heat, swirling to coat the bottom. Cook the onion for about 3 minutes, or until soft, stirring occasionally.
• Add the fish, broth, wine, and pepper to the skillet. Bring to a simmer, still over medium-high heat. Reduce the heat and simmer, covered, for 8 to 10 minutes, or until the fish flakes easily when tested with a fork.
• Meanwhile, trim and discard the ends of the bok choy stalks. Slice the stalks crosswise into 1/4-inch pieces. Transfer to a small bowl. Cut the bok choy leaves crosswise into thin strips. Transfer to a separate small bowl. Halve the tomatoes. Add to the bok choy leaves. Set aside.
• Put the flour in a small bowl. Add the water, whisking to dissolve. Set aside.
• When the fish is done, use a slotted spatula or slotted spoon to transfer to a platter. Cover with aluminum foil to keep warm. (The fish will continue to cook slightly as it stands.)
• Add the bok choy stalks to the skillet. Increase the heat to medium high and bring to a simmer. Simmer for 1 to 2 minutes, or until tender-crisp, stirring occasionally.
• Stir in the flour mixture. Cook for 1 to 2 minutes, or until thick and bubbly, stirring occasionally. Reduce the heat to low.
• Add the bok choy leaves and tomatoes. Cook for 1 to 2 minutes, or until the leaves are tender and the mixture cools slightly, stirring occasionally. Remove from the heat (leave the stove on).
• Stir in the sour cream. Return to the heat and cook for 1 to 2 minutes, or until warmed through, stirring occasionally. Spoon over the fish.
• Cook's Tip on Bok Choy
• To make slicing bok choy easier, stack the leaves and roll them up together, starting from a long side. Slice the roll crosswise into thin strips.
• nutrition information
• (Per Serving)
• Calories: 157
• Total Fat: 2.5g
• Saturated: 0.0g
• Trans: 0.0g
• Polyunsaturated: 0.5g
• Monounsaturated: 1.0g
• Cholesterol: 71mg
• Sodium: 149mg
• Carbohydrates: 11g
• Fiber: 2g
• Sugars: 5g
• Protein: 23g
• Dietary Exchanges
• 2 Vegetable
• 3 Very Lean Meat

BACON-Y BOK CHOY

Steps:

• Fry bacon in a large skillet over medium heat until crispy. Remove bacon and drain the fat, reserving one tablespoon of the grease in the skillet. Add the olive oil, onion, red pepper flakes and garlic. Cook and stir over medium heat until the onions are starting to be tender.
• Add the bok choy, and place a lid on the pan. Let cook for 3 to 5 minutes. Remove the lid; cook and stir until the bok choy is tender but still crunchy, about 2 minutes. Stir in the bacon, and season with salt. Serve piping hot!